zucchini-chocolate olive oil bread

Yum! This recipe was an excellent find! Moist. The right amont of chocolate. Fresh bits of green zucchini reminding you there's something good inside. Plus, I love cocoa nibs. My kids don't, which means more bread for me. Of course, I could leave the nibs out, but why would I do that?

Ingredients

1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup sweetened cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1/2 tsp ground ginger
1/4 tsp nutmeg
1 large egg
3/4 cup granulated sugar
3/4 cup extra-virgin olive oil
1 tsp vanilla extract
1 1/2 cups grated zucchini
1/2 cup toasted pecans
1/4 cup cocoa nibs (optional)

1 loaf

Directions

Preheat the oven to 350°.

If you need to toast your pecans, you'll want to do that now so they have time to cool before using. This means sticking them in the 350º oven for 10 minutes.

In a large bowl, sift together both flours, cocoa powder, baking powder, baking soda, salt, and spices.

In another bowl, combine egg, sugar, olive oil, and vanilla. Add grated zucchini and stir well.

Combine the wet ingredients into the dry ingredients. Fold in the pecans and nibs. Using a vegetable spray, lightly oil a 9' x 5' baking pan. Pour batter into the pan and bake for 45 minutes.

Cool before slicing and serving.

1 hour